Instructions

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk, eggs and vanilla extract (note: this is where you'd add the kirsch if using).

Pour the wet ingredients into the dry followed by the butter and cherries, using a spatula to stir the ingredients together until just combined. The less you mix, the more delicate the muffins will be.

Evenly scoop the muffin batter into the prepared pans, filling 3/4 - 4/5 of the way up.

Bake for 20-22 minutes, or until cooked through. Allow to cool for 5 minutes and then remove carefully from the pan (I find gently twisting works best).